I know what you’re thinking. Another pumpkin recipe? I know, I know, at this time of year, does the world really need another pumpkin recipe? But wait one moment, this is a really, really good pumpkin recipe! Trust me. Soft, tender pumpkin buns, coiled up around sticky, sugary, cinnamony filling. All covered in a gooey, creamy, maple syrup glaze. See what I mean? If you only make one pumpkin recipe this autumn, make it this one.
This week is my half term week and for once I’m not travelling anywhere, but spending the week relaxing, hoping for lie ins. The real highlight of my week though, is dog sitting for a friend. In fact, as I type, I’m contending with this little lady trying her very best to sit on my knee and get between me and the keyboard.
Look at that little face, butter wouldn’t melt would it? It’s been a long time since I’ve had a dog in the house and I’m loving having a little furry four-legged friend around again. I’d forgotten just how nice it is to have someone just so very, very excited that you’ve come home.
Despite this very autumnal recipe, the weather here is still distinctly summery, although the humidity has dropped a little, and the mornings have got a little cooler. It’s lovely feeling a little fresher, distinctly less sweaty. It’s the perfect time of year for Hong Kong. We’ve spent the weekend on the beach,sitting outside for pub lunches, and taking long walks along the coastline as the sun sets over some of Hong Kong’s most beautiful beaches. It might not have the crisp mornings, colourful leaves and cosy woollies that make autumn special at home, but it’s still my favourite season in HK.
Anyway, back to the buns. The recipe is from Sally’s Baking Addiction, one of my favourite blogs for sweet treats. The only change I’ve made to the recipe is to half the quantity of maple syrup glaze. Perhaps I was using the wrong type of maple syrup (I know nothing about maple syrup – are there different types? Is that a stupid question?), but I was left with a huge amount of quite runny, very sweet glaze. We unintentionally ate half of these out of the tin while they were still warm. They are that good. Pull them apart with your fingers, let yourself get sticky with the brown sugar, cinnamon and glaze. Let the spices remind you Christmas is on its way!
Pumpkin Cinnamon Rolls with Maple Syrup Cream Cheese Glaze
(adapted from Sally’s Baking Addiction)
For the rolls
30g unsalted butter
120g tinned pumpkin purée
30g dark brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg, beaten
7g instant dried yeast (I standard packet)
340g strong bread flour
For the filling
100g light brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon allspice
45g unsalted butter, melted
For the Glaze
40g cream cheese, softened
40g maple syrup
80g icing sugar, sifted
Start by making the dough. Warm the butter and milk in a pan over a low heat, until the butter is just melted. Remove from the heat and set to one side.
In a separate bowl, beat together the pumpkin purée, brown sugar, nutmeg and salt until combined.
Add the melted milk and butter mixture and combine. Then add the beaten egg and yeast and beat together until combined.
Add about 150g of the bread flour. Mix together for about five minutes. It might seem tedious but keep at it, this is what is working your dough so they rolls rise. Of course if you’ve got a stand mixer, this would be the perfect job for it!
Add in another 150g of flour and mix for another minute or so until well mixed. Expect the dough to be very soft. Keep the remaining 40g of flour for rolling out your dough.
Cover with cling film and place in a warm place for about an hour until doubled in size.
Once risen, knock the dough back down with your hands. Kneed it a few times to make it smooth. Using your left over flour, roll the dough out to a 16×10 inch rectangle.
In a small bowl, mix together the brown sugar, cinnamon, nutmeg, ground cloves and allspice.
Spread your melted butter all over the rolled out dough and sprinkle with the sugar and spice mix.
From the long edge, tightly roll up the dough.
Cut the ends off your dough roll and discard the off cuts. Cut the remaining dough into 11 equal sections using a very sharp knife, I find slowly working your knife backwards and forward through the dough, rather than pressing sharply down, helps keep the spiral nice and neat.
Pack the cut rolls into a greased, round 9″ tin. Cover with cling film and leave to rise again for another hour.
Preheat the oven to 350F/180C.
Bake the rolls for about 25 minutes. You might need to cover them with tin foil about 15 minutes into baking time if they are browning too quickly.
As the rolls bake, make the glaze.
In a medium bowl, beat the cream cheese until softened.
Add the maple syrup and milk and beat until smooth.
Finally, add the sifted icing sugar and mix until well combined.
Drizzle over the rolls while they’re still hot and in the tin.